This grilled chicken breast recipe is hands down my favorite way to prepare this cut of chicken and prevent it from drying out. Cooking whole chicken breast tends to be one of the easiest things to mess up in the kitchen, yet many people attempt it first! The biggest trick to this recipe is to butterfly the chicken breast ahead of seasoning or marinating to grill it. Butterflying the chicken ensures a quick cooking time that can be done with fairly high heat, resulting in juicy chicken that's perfect for any entree or for slicing and serving over salads and more.
Using our CLASSIC ITALIAN Dressing is our *favorite* way to marinate this chicken, but you can use any of our spice blends to make tasty grilled chicken, but we especially love using our GREEK, SAVORY, SUPER GARLIC, or TRIFECTA spice blends.
- 1 pound boneless, skinless chicken breast
- 1/4 cup of CLASSIC ITALIAN Dressing
- 3 tbsp extra-virgin olive oil
Preheat a grill pan or grill to medium heat.
SPLIT THE CHICKEN BREAST
Place a chicken breast on a cutting board, thick side facing you. Set your non-cutting hand on top and, while pressing down slightly on the chicken with your palm (keeping your fingers out straight), begin slicing down the length of the breast, keeping your knife parallel to the cutting board. Carefully slide the knife through the center so that the thickness is cut in half. The chicken should now be 1/4-1/2 inch thick at most. Repeat as necessary.
In a large bowl, toss the chicken in the dressing to evenly coat; marinate for at least 5 minutes, up to overnight.
Brush the hot grill pan with the oil, then cook the chicken for 4 to 5 minutes per side - when you notice that the chicken has turned white up around the sides and toward the middle, it’s time to flip it. The chicken is done when it reaches an internal temperature of 165º F / is white all the way through with no pink remaining.
When you take the chicken off the grill, brush it with more olive oil. Allow to sit for at least 5 minutes before slicing to eat.